Certificate III In Commercial Cookery
Course Code: SIT30821 | CRICOS Code: 109871C

Faculty

Hospitality

Delivery Mode

Blended

Duration

58 Weeks

Course Description

Course Code: SIT30821 CRICOS Code: 109871C

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This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

PRE-REQUISITE REQUIREMENTS
No pre-requisite requirement for this qualification as per course training package.

Course Duration/Fee

Course Duration: 58 weeks
Course Fee: AUD $18,000 (Includes material fee, enrolment fee and commercial kitchen training)
Enrolment Fee: AUD $350

Mode of Delivery

Blended (Face to Face + Online)

Intake Dates
10th October, 202230th January, 2023
14th November, 202206th March, 2023
 24th April, 2023
 29th May, 2023
 17th July, 2023
 21st August, 2023
 09th October, 2023
 13th November 2023
Entry Requirement
The following are the Admission requirements of Lead college:
  • Must be 18 years of age or older at the time of course commencement
  • Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  • Must have completed Australian Year 11 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
  • Must demonstrate English level of IELTS 5.5 with no band less that 5.0 or equivalent, such as:
    IBT 46
    PTE Academic 42
    CAE 162
    OET B
    Duolingo 90
    General English Upper Intermediate
    MOI Certificate
    Certificate III or higher qualification with an Australian institution.
  • Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.
Assessment

Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.

Award Requirements

Students will need to successfully complete all units in this course to receive certificate of SIT30821 Certificate III in Commercial Cookery. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

It is mandatory to complete work placement to be eligible for attainment of this qualification.

Career Pathway

This qualification enables the student to seek employment in the following job roles:

  • This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
  • Possible job title includes – cook
Vocational Placement

This qualification requires that the learner complete at least 48 complete service periods in a commercial kitchen.

The college has allocated 200 hours for vocational placement.

Essential Information

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage LEAD College will discuss with you the process and options for RPL.  Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

USI is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au.The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

ORIENTATION

Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

Pathway From Qualification

After completing SIT30821

Certificate III in Commercial Cookery, students may progress to SIT40521 Certificate IV in Kitchen Management.

Units Of Competency

The SIT30821 Certificate III In Commercial Cookery requires the completion of the following 25 Units (including 20 core and 5 electives).

Core units
SITHCCC027*Prepare dishes using basic methods of cookery
SITHCCC028*Prepare appetisers and salads
SITHCCC029*Prepare stocks, sauces and soups
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031*Prepare vegetarian and vegan dishes
SITHCCC035*Prepare poultry dishes
SITHCCC036*Prepare meat dishes
SITHCCC037*Prepare seafood dishes
SITHCCC041*Produce cakes, pastries and breads
SITHCCC042*Prepare food to meet special dietary requirements
SITHCCC043*Work effectively as a cook
SITHKOP009*Clean kitchen premises and equipment
SITHKOP010Plan and cost recipes
SITHPAT016*Produce desserts
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXINV006*Receive, store and maintain stock
SITXWHS005Participate in safe work practices
Elective units
SITHCCC025*Prepare and present sandwiches
SITHCCC026*Package prepared foodstuffs
SITHCCC038*Produce and serve food for buffets
SITXINV007Purchase goods
HLTAID011Provide First Aid

Note: Units marked with an *asterisk have one or more prerequisites. Elective units subject to change.

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